3 tablespoons olive oil
3 cloves garlic (chopped)
1 large onion (chopped)
8 cups chopped kale leaves
2 cans beans of choice (14 oz can, rinsed and drained)
1 can tomatoes
1 can diced tomatoes (28 oz can)
1 diced jalapeno (optional)
1⁄4 teaspoon pepper
3 bay leaves
3⁄4 teaspoon oregano
4 cups beef or chicken broth
1 pound spicy Italian sausage (optional)
grated parmesan cheese (for garnish)
Heat oil in large pot. Add garlic and onion. Cook about two minutes on medium-high heat. Add kale, and cook 2-3 more minutes, stirring frequently. Add some broth if kale sticks to pot. Add beans, tomatoes, pepper, jalapeno, herbs, and broth. Bring soup to a low bubble, then cover and let simmer for about 30 minutes.
While soup simmers, cook sausage in another pan to render out fat. Remove casing and break up links. Drain meat, stir into soup, and serve. Sprinkle grated parmesan on each serving. For a less spicy soup, omit jalapeno and use sweet Italian sausage.